Cold weather always makes me think of warm, comforting meals. And what could be more comforting than lasagna? But sometimes, you want all that amazing flavor without the fuss of layering a big casserole. That’s exactly why I love lasagna soup!
Today, I’m sharing two easy lasagna soup recipes that bring all the classic taste you love into a simple, hearty bowl. Get ready to enjoy these delicious dinners with minimal effort.
Jump to Recipe:
One Pot Cheesy Lasagna Soup
This One Pot Cheesy Lasagna Soup takes everything great about lasagna and makes it super simple to prepare. You get all the hearty flavors and creamy texture in just one pot, making cleanup easy.
Key Ingredients & Tips for Cheesy Lasagna Soup
- The Cheese Blend: A mix of ricotta, mozzarella, and Parmesan gives you that classic lasagna creaminess and rich flavor. Don’t skip it!
- One Pot Method: Cooking the lasagna noodles right in the soup broth helps them absorb all the wonderful liquid and adds body to the dish. Break them into smaller pieces before adding.
- Ground Meat Choice: You can use ground beef, Italian sausage, or even ground turkey. Each will bring a slightly different flavor to your soup.
What You Need for One Pot Lasagna Soup
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 6-8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make Cheesy Lasagna Soup
Step 1: Cook Meat & Aromatics
In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build the Soup Base
Pour in the crushed tomatoes and broth. Add the dried basil and oregano. Bring the mixture to a gentle boil, then reduce heat to a simmer. Season with salt and pepper to your liking.
Step 3: Add Noodles & Cook
Break the lasagna noodles into smaller pieces and add them to the simmering soup. Cook for 10-12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
Step 4: Stir in Cheese & Serve
Remove the pot from the heat. Stir in the ricotta, mozzarella, and Parmesan cheeses until they are melted and well combined. Ladle into bowls and serve hot, perhaps with an extra sprinkle of Parmesan.
📝 Final Note
Leftovers of this lasagna soup taste even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
Quick Pesto Lasagna Soup
For a vibrant and quick meal, try this Pesto Lasagna Soup. It takes the familiar comfort of lasagna and adds a bright, herby kick with fresh pesto. This soup is perfect when you want something flavorful fast.
Key Ingredients & Tips for Pesto Lasagna Soup
- Good Quality Pesto: The star of this soup is the pesto. Use a good store-bought brand or homemade pesto for the best flavor. Add it at the end to keep its fresh taste.
- Creamy Finish: A little bit of ricotta or mascarpone cheese stirred in at the end makes the soup extra creamy and mellows the pesto’s strong flavors.
- Vegetarian Friendly: This recipe is easy to make vegetarian. Just use vegetable broth and skip any meat if you add it.
What You Need for Pesto Lasagna Soup
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup water
- 6-8 lasagna noodles, broken into pieces
- 1/2 cup basil pesto
- 1/2 cup ricotta cheese (or mascarpone)
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan for serving
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Pesto Lasagna Soup
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer Base
Pour in the vegetable broth, diced tomatoes (with their juice), and water. Bring the mixture to a boil, then reduce heat to a simmer. Season with salt and pepper.
Step 3: Cook Noodles & Spinach
Add the broken lasagna noodles to the simmering soup. Cook for about 8-10 minutes, or until the noodles are tender, stirring occasionally. Stir in the fresh spinach and cook until wilted, just a minute or two.
Step 4: Finish with Pesto & Cheese
Remove the pot from the heat. Stir in the basil pesto and ricotta cheese until fully combined and creamy. Ladle the Pesto Lasagna Soup into bowls and serve hot, topped with grated Parmesan if you like.
📝 Final Note
If you enjoy a bit of heat, a pinch of red pepper flakes can be added with the garlic for a spicy kick.
